[{"data":1,"prerenderedAt":865},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:flaounes:en":392,"recipe:country:cyprus":596},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":437,"variations":439,"ingredients":449,"instructions":517,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"baseServings":566,"prepMinutes":466,"cookMinutes":567,"restMinutes":488,"difficulty":568,"course":569,"diet":572,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":561,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Mahlepi is a spice ground from the kernels inside the stones of the St Lucie cherry, with an aroma between marzipan and sour cherry. It is central to Cypriot and Greek festive baking. You can skip it, but the dough loses the perfume that makes it recognisable. Greek, Turkish and Middle Eastern grocers stock it and it keeps for a year.","What is mahlepi and can I skip it?",{"answer":398,"question":399},"The seams were not pinched firmly enough, or the filling was too wet. The filling swells as the yeast in it warms and will force any weak corner apart. Pinch each corner twice, hard, and use dry, well-matured cheese — fresh halloumi releases water and turns the filling slack.","Why did my flaounes open up in the oven?",{"answer":401,"question":402},"A half-and-half mix of matured halloumi and kefalotyri is the closest widely available substitute; pecorino romano can stand in for the kefalotyri. The essential qualities are dryness and moderate salt, so age the halloumi in the fridge unwrapped for a couple of days if all you can get is a fresh block.","What cheese can I use instead of flaouna cheese?",{"answer":404,"question":405},"You should. The filling is meant to rest overnight in the fridge so the yeast in it works and the mixture rises and firms up. Same-day filling produces flatter, denser pastries. It can be made up to two days ahead; give it a stir and let it come to room temperature before you fill the dough.","Can I make the filling in advance?",{"answer":407,"question":408},"Savoury, but with sweet elements deliberately in play. The cheese and salt dominate, while the raisins and the faintly marzipan-scented mahlepi dough push back the other way. Some households leave the raisins out entirely, which makes them straightforwardly savoury and is equally traditional.","Are flaounes sweet or savoury?",[410,411,412,413,414,415],"Make the filling the day before. Left overnight, it rises, firms and develops a mild tang — filling used the same day tastes flat and stays dense.","Grind the mastic with a pinch of sugar in a mortar. Alone it turns gummy and sticks to the pestle in one lump.","Use mastic sparingly. More than a few grains for a full batch and the pastries taste of pine cleaner instead of resin.","Roll the dough to about 3 mm — thin enough to fold cleanly, thick enough to hold a heavy wet filling without splitting.","Egg-wash the dough round first, then press it into the sesame. Sesame applied at the end just falls off in the oven.","Pinch the folded corners hard, and pinch them twice. The filling expands as it bakes and pushes any lazy seam apart.","🐣","Flaounes are open-topped cheese pastries the size of a hand, made once a year for Orthodox Easter and then eaten obsessively for a week. The dough is enriched and scented with two aromatics most kitchens outside the eastern Mediterranean never meet: mastic, the resin of a Chios shrub, which is piney and faintly medicinal, and mahlepi, ground cherry-stone kernels that smell like marzipan and sour cherry at once. The filling is grated matured cheese bound with egg and raised slightly with yeast, sharpened with dried mint and studded with raisins, so each bite runs salty then sweet. Warm from the oven they are soft and steaming; two days later they are firm, sesame-crusted and, in most Cypriot opinions, better.","Flaounes exist because of the fast that precedes them. Orthodox Lent removes meat, dairy and eggs from the table for forty days, and the flaouna is engineered to reintroduce all of them at once: cheese, eggs and butter in a single pastry, baked on Holy Saturday and eaten after the midnight resurrection service. Practically speaking, the fast also produced a surplus — households kept making cheese through Lent without eating it, and the flaouna is where that stored cheese went.\n\nThe cheese in question is specific. Flaouna cheese is a firm, matured, lightly salted sheep or goat cheese made expressly for this purpose and sold in Cypriot shops in the weeks before Easter, often already grated. It sits somewhere between halloumi and kefalotyri: sharper and drier than fresh halloumi, less aggressive than a hard grating cheese. Outside Cyprus the standard workaround is a mix of matured halloumi with kefalotyri or pecorino, which gets you close, and the filling is generally left overnight so the cheese, eggs and yeast can ferment slightly and swell.\n\nRegional variation is real and firmly held. Some districts fold the pastry into a square, some into a triangle, some leave a wide open top; some add mint heavily and others barely at all; raisins are compulsory in one village and an outrage in the next. Turkish Cypriot households make a close relative sometimes called pilavuna. What almost everyone agrees on is the sesame: the dough round is brushed with egg and pressed face-down into a plate of sesame seeds before filling, so the base and sides bake into a nutty crust.\n\nIt is worth being honest that this is a genuinely demanding recipe — the hardest thing in Cypriot home baking after Christmas breads. There are two aromatics to source, a filling that wants an overnight rest, dough that must be rolled thin without tearing, and a folding technique that takes a few tries before the pastries stop opening in the oven. It is also, not coincidentally, a job traditionally done by three generations around one table, which is exactly the right way to approach it the first time.","Flaounes keep 5 days in a tin at room temperature and are widely thought to improve after a day, when the crumb firms and the sesame crust sets. Do not refrigerate them: the fridge dries the dough and turns the cheese filling rubbery. Refresh in a 160°C oven for eight minutes to bring them back. They freeze well for 3 months, baked and fully cooled, and are best reheated from frozen at 170°C for about 15 minutes rather than thawed first.",[421,422,423,424],"Rests the cheese filling overnight so the yeast lifts it, which is what gives flaounes their characteristic domed, spongy centre.","Gives a workable substitute blend for flaouna cheese, which is essentially unobtainable outside Cyprus.","Explains the sesame-and-egg-wash order that most recipes get backwards, so the seeds actually stick.","Covers the folding and pinching that stops the pastries splaying open halfway through baking.",[426,427,428,429,430],"Stand mixer or large bowl","Rolling pin","Mortar and pestle","Two baking trays with parchment","Pastry brush",{"fat":432,"carbs":433,"sugar":434,"protein":435,"calories":436,"estimated":8},25,45,8,22,490,[438],"Strong black coffee or tea, hard-boiled eggs dyed red, and whatever else is on the Easter table — flaounes are eaten at any hour for a week afterwards.",[440,443,446],{"name":441,"description":442},"Paphos triangles","Folded into three corners into a triangle rather than a square, with a smaller open top. The higher dough-to-filling ratio makes them firmer and better keepers.",{"name":444,"description":445},"Without raisins","A large minority of Cypriot households consider raisins wrong in a savoury pastry and leave them out entirely. The result is straightforwardly salty and mint-forward.",{"name":447,"description":448},"Pilavuna","The Turkish Cypriot version, usually round, sometimes closed rather than open-topped, and often finished with black nigella seeds alongside the sesame.",[450,456,460,465,469,474,478,482,487,491,496,498,500,502,506,509,511,514],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"halloumi","matured halloumi, coarsely grated","g","For the filling",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},250,"kefalotyri","kefalotyri or pecorino romano, finely grated",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},4,"eggs","eggs, beaten","piece",{"qty":466,"ref":467,"name":468,"unit":454,"group":455},60,"semolina","fine semolina",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},3,"mint","dried mint","tbsp",{"qty":475,"ref":476,"name":477,"unit":454,"group":455,"optional":8},100,"raisins","raisins or sultanas",{"qty":479,"ref":480,"name":481,"unit":454,"group":455},5,"yeast","instant dried yeast",{"qty":483,"ref":484,"name":485,"unit":454,"group":486},600,"flour","strong white flour","For the dough",{"qty":488,"ref":489,"name":490,"unit":454,"group":486},120,"butter","butter, softened",{"qty":492,"ref":493,"name":494,"unit":495,"group":486},200,"milk","whole milk, lukewarm","ml",{"qty":497,"ref":462,"name":462,"unit":464,"group":486},2,{"qty":499,"ref":480,"name":481,"unit":454,"group":486},7,{"qty":497,"name":501,"unit":473,"group":486},"caster sugar",{"qty":503,"name":504,"unit":505,"group":486},1,"fine salt","tsp",{"qty":507,"name":508,"unit":505,"group":486},0.5,"mastic crystals, ground with a pinch of sugar",{"qty":503,"name":510,"unit":505,"group":486},"ground mahlepi",{"qty":503,"ref":462,"name":512,"unit":464,"group":513},"egg, beaten with a splash of milk, for washing","To finish",{"qty":475,"ref":515,"name":516,"unit":454,"group":513},"sesame-seeds","sesame seeds",[518,522,525,528,532,535,539,543],{"tip":519,"text":520,"title":521},"If it looks wet, add another spoon of semolina. A slack filling is the main cause of pastries that burst open.","Mix both cheeses with the semolina, dried mint and the 5 g of yeast, then work in the beaten eggs until you have a thick, scoopable paste that holds its shape on a spoon. Fold in the raisins, cover and refrigerate overnight — it will rise slightly and smell faintly tangy in the morning.","Make the filling a day ahead",{"text":523,"title":524},"Crush the mastic crystals in a mortar with a pinch of the sugar until they are a fine pale powder — the sugar stops the resin balling up against the pestle. Stir the mastic and the ground mahlepi into the flour along with the salt and the 7 g of yeast.","Grind the aromatics",{"text":526,"title":527,"timerSeconds":483},"Rub the softened butter into the flour mixture, then add the eggs, remaining sugar and lukewarm milk and knead for 8 to 10 minutes, until the dough is smooth, elastic and pulls away from the bowl cleanly. It should feel rich and slightly tacky rather than sticky.","Mix and knead the dough",{"text":529,"title":530,"timerSeconds":531},"Cover and leave in a warm place for about 90 minutes, until roughly doubled and springy — an indent pressed with a finger should fill back in slowly rather than snapping straight back. Knock it back gently and divide into 12 equal pieces.","Prove the dough",5400,{"text":533,"title":534},"Roll each piece into a round about 16 cm across and 3 mm thick. Brush the top with egg wash, then press that face down firmly into a plate of sesame seeds so they embed, and turn it back over so the sesame side is underneath.","Roll, wash and sesame the rounds",{"tip":536,"text":537,"title":538},"Do not overfill. The filling expands by nearly half in the oven and will push out of any weak seam.","Spoon a generous mound of filling into the centre of each round, leaving a 3 cm border. Fold up three or four sides over the edge of the filling, leaving the middle open, and pinch each corner firmly — then go round and pinch every corner a second time.","Fill and fold",{"text":540,"title":541,"timerSeconds":542},"Space the flaounes well apart on lined trays, brush the exposed dough with egg wash and bake at 190°C for 30 to 35 minutes. They are done when the dough is deep gold, the sesame base is toasted, and the exposed filling has puffed into a domed, lightly cracked top.","Bake until domed and golden",2100,{"text":544,"title":545,"timerSeconds":546},"Move them to a rack and leave for at least 20 minutes. Straight from the oven the filling is molten and formless; as it cools it sets into a soft, sliceable centre. Serve warm on the day, or from the tin over the following week.","Cool before eating",1200,"flah-OO-nes",[549,553,557],{"note":550,"swap":551,"original":552},"Use dry, well-aged halloumi rather than fresh — wet cheese makes the filling slack. If your mix tastes very salty, add a spoonful of ricotta to soften it.","Equal parts matured halloumi and kefalotyri, or halloumi with pecorino romano","Flaouna cheese",{"note":554,"swap":555,"original":556},"Nothing replicates mastic. Leaving it out gives a perfectly good pastry that simply is not quite a flaouna; fennel provides a vaguely comparable resinous note.","Omit, or use a scant pinch of ground fennel seed","Mastic",{"note":558,"swap":559,"original":560},"Mahlepi is stocked by Greek, Turkish and Middle Eastern grocers and keeps for a year, so it is worth buying properly. The substitute approximates the marzipan side but not the sour-cherry edge.","A drop of almond extract plus a pinch of ground cardamom","Mahlepi","flaounes","Flaounes (Cypriot Easter Cheese and Mint Pastries)","Flaounes","Φλαούνες","cyprus",12,35,"hard",[570,571],"bread","snack",[573],"vegetarian",[452,484,471,476,515],[576,579,581,583],{"alt":577,"src":578},"Golden Cypriot flaounes with sesame-crusted folded dough and puffed cheese and raisin filling on a rack","\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-1x1.jpg",[561,586,587,588,589,590],"cypriot easter","cheese pastry","mahlepi","mastic","sesame pastry","2026-08-20","dishroute-kitchen","Mastic and mahlepi dough folded around matured cheese, egg, mint and raisins, brushed with egg, dipped in sesame and baked — the pastry Cypriot families make on Easter Saturday.",{"en":595},"\u002Frecipe\u002Fflaounes",{"items":597,"total":636,"page":503,"limit":863,"hasMore":864},[598,631,664,674,700,728,755,782,811,836],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":565,"baseServings":461,"prepMinutes":603,"cookMinutes":604,"restMinutes":605,"difficulty":606,"course":607,"diet":609,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":591,"updatedAt":591,"authorSlug":592},"afelia","Afelia (Cypriot Pork Braised in Red Wine and Coriander)","Afelia","Αφέλια",20,55,480,"easy",[608],"main",[610,611],"gluten-free","dairy-free",[613,614,615],"pork-shoulder","red-wine","coriander-seed",[617,620,622,624],{"alt":618,"src":619},"Dark glazed cubes of Cypriot afelia pork in a pan with cracked coriander seeds and a lemon wedge","\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-1x1.jpg",[599,627,628,629,565,630],"cypriot pork","red wine braise","coriander seed","pork stew",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":565,"baseServings":636,"prepMinutes":433,"cookMinutes":637,"restMinutes":637,"difficulty":638,"course":639,"diet":641,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":591,"updatedAt":591,"authorSlug":592},"cypriot-daktyla","Daktyla (Cypriot Almond-Filled Pastry Fingers in Syrup)","Daktyla","Δάκτυλα",10,30,"medium",[640],"dessert",[573,642,611],"vegan",[644,484,645,646],"almonds","cinnamon","lemon",[648,651,653,655],{"alt":649,"src":650},"Golden fried Cypriot daktyla pastry fingers glossy with lemon syrup and scattered sesame seeds on a rack","\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-1x1.jpg",[658,659,660,661,662,663],"daktyla","ladies fingers","cypriot dessert","almond pastry","syrup sweets","rosewater",{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"baseServings":566,"prepMinutes":466,"cookMinutes":567,"restMinutes":488,"difficulty":568,"course":665,"diet":666,"mainIngredients":667,"images":668,"keywords":673,"publishedAt":591,"updatedAt":591,"authorSlug":592},[570,571],[573],[452,484,471,476,515],[669,670,671,672],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[561,586,587,588,589,590],{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":565,"baseServings":461,"prepMinutes":636,"cookMinutes":679,"difficulty":606,"course":680,"diet":682,"mainIngredients":684,"images":685,"keywords":695,"publishedAt":591,"updatedAt":591,"authorSlug":592},"halloumi-sti-shara","Halloumi sti Schara (Grilled Cypriot Cheese with Lemon and Mint)","Halloumi sti Schara","Χαλλούμι στη σχάρα",6,[681,571],"appetizer",[573,610,683],"nut-free",[452,646,471],[686,689,691,693],{"alt":687,"src":688},"Charred slices of grilled halloumi on a plate with lemon halves, dried mint and cracked black pepper","\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-1x1.jpg",[452,696,697,698,565,699],"grilled halloumi","cypriot cheese","meze","squeaky cheese",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":565,"baseServings":461,"prepMinutes":637,"cookMinutes":705,"restMinutes":706,"difficulty":638,"course":707,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":591,"updatedAt":591,"authorSlug":592},"cypriot-kleftiko","Kleftiko (Cypriot Lamb Slow-Baked in a Sealed Parcel)","Kleftiko","Κλέφτικο",300,15,[608],[610],[710,711,645,646],"lamb","potato",[713,716,718,720],{"alt":714,"src":715},"Opened parchment parcel of Cypriot kleftiko with collapsing lamb shoulder, amber potatoes, bay leaves and lemon slices","\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-1x1.jpg",[723,724,725,726,565,727],"kleftiko","cypriot lamb","slow baked lamb","sealed parcel","lamb shoulder",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":565,"baseServings":461,"prepMinutes":706,"cookMinutes":433,"restMinutes":603,"difficulty":606,"course":733,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":591,"updatedAt":591,"authorSlug":592},"louvi-me-lahana","Louvi me Lahana (Cypriot Black-Eyed Peas with Chard)","Louvi me Lahana","Λούβι με λάχανα",[734,608],"side",[642,573,610,611,683],[737,738,646],"chard","olive-oil",[740,743,745,747],{"alt":741,"src":742},"Bowl of Cypriot black-eyed peas with wilted chard, glossy with olive oil and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-1x1.jpg",[750,751,737,752,753,754],"louvi","black-eyed peas","cypriot fasting food","vegan cyprus","olive oil and lemon",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"countrySlug":565,"baseServings":434,"prepMinutes":760,"cookMinutes":761,"restMinutes":432,"difficulty":638,"course":762,"diet":763,"mainIngredients":764,"images":766,"keywords":776,"publishedAt":591,"updatedAt":591,"authorSlug":592},"makaronia-tou-fournou","Makaronia tou Fournou (Cypriot Baked Pasta with Halloumi Béchamel)","Makaronia tou Fournou","Μακαρόνια του φούρνου",40,75,[608],[],[765,452,710,645],"pasta",[767,770,772,774],{"alt":768,"src":769},"Slice of Cypriot baked pasta showing bucatini, cinnamon meat sauce and a golden halloumi béchamel top","\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-1x1.jpg",[777,778,779,780,565,781],"makaronia tou fournou","cypriot pastitsio","baked pasta","halloumi bechamel","bucatini bake",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":565,"baseServings":461,"prepMinutes":567,"cookMinutes":787,"restMinutes":466,"difficulty":638,"course":788,"diet":790,"mainIngredients":791,"images":795,"keywords":805,"publishedAt":591,"updatedAt":591,"authorSlug":592},"sheftalia","Sheftalia (Cypriot Caul-Wrapped Grilled Meat Rolls)","Sheftalia","Σεφταλιά \u002F Şeftali kebabı",18,[789,608],"street-food",[611],[792,710,793,794],"ground-pork","onion","parsley",[796,799,801,803],{"alt":797,"src":798},"Grilled Cypriot sheftalia rolls with crisp caul-fat skin on a charcoal grate, pita and lemon wedges nearby","\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-1x1.jpg",[783,806,807,808,809,810],"seftali kebabi","caul fat","cypriot grill","pork rolls","cyprus street food",{"slug":812,"title":813,"shortTitle":814,"nativeName":815,"countrySlug":565,"baseServings":679,"prepMinutes":432,"cookMinutes":816,"restMinutes":706,"difficulty":638,"course":817,"diet":818,"mainIngredients":819,"images":821,"keywords":831,"publishedAt":591,"updatedAt":591,"authorSlug":592},"souvla","Souvla (Cypriot Slow-Grilled Lamb on the Rotisserie)","Souvla","Σούβλα",180,[608],[610,611],[710,646,820],"black-pepper",[822,825,827,829],{"alt":823,"src":824},"Large chunks of charred lamb souvla on a long skewer over glowing charcoal with lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero.jpg",{"alt":823,"src":826},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-16x9.jpg",{"alt":823,"src":828},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-4x3.jpg",{"alt":823,"src":830},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-1x1.jpg",[812,724,832,833,834,835],"charcoal rotisserie","cyprus barbecue","slow grilled lamb","foukou",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"countrySlug":565,"baseServings":461,"prepMinutes":636,"cookMinutes":567,"restMinutes":488,"difficulty":606,"course":841,"diet":843,"mainIngredients":844,"images":846,"keywords":856,"publishedAt":591,"updatedAt":591,"authorSlug":592},"cypriot-trahanas","Trahanas (Cypriot Fermented Wheat and Yoghurt Soup)","Trahanas","Τραχανάς",[842],"soup",[683],[452,845,646],"stock",[847,850,852,854],{"alt":848,"src":849},"Thick sour trahanas soup in a bowl with softened halloumi cubes, cracked pepper and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-1x1.jpg",[857,858,859,860,861,862],"trahanas","tarhana","fermented wheat soup","cypriot soup","halloumi soup","cyprus winter food",24,false,1788563805094]